Redoxtanin B effectively displaces oxygen, drastically reducing its concentration in the first moments, so that browning of the must before fermentation is avoided.
- In grapes and must for white and rosé wines:
- During harvesting: protecting the fruit from oxidation before reaching the winery.
- In the reception hopper: protecting the grapes from direct contact with oxygen.
- In harvests of poor sanitary quality: Avoiding and protecting against the action of laccase and oxidases.
- For juices (apple): On arrival at the cider press: avoid the oxidations that the fruit undergoes before the extraction of the juice, thus obtaining ciders with paler colors and a much finer aroma.
- In grape harvest 6-10 g/hL or 100 kg
- In poor quality vintages 10-12 g/hL or 100 kg
- Maximum legal dose: 50 g/hl
The total sulfur dioxide content may not exceed 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 250 mg/l for white and rosé wines.